Soft Cinnamon Rolls (Plant-Based Dough)

You’ve Been Lied To About Cinnamon Rolls

Most cinnamon rolls are either dry, too sweet, or taste like regret. Not these. These are soft, gooey, and 100% plant-based—without sacrificing flavor.

Imagine pulling apart a warm, fluffy roll with just the right amount of cinnamon swirl. No eggs, no dairy, no problem. Why settle for less when you can have bakery-level perfection at home?

Why This Recipe Works

This isn’t just another vegan cinnamon roll recipe.

The dough uses a secret combo of plant-based ingredients to keep it soft and elastic. No weird aftertaste, no cardboard texture. The filling?

A balanced mix of cinnamon and sugar that won’t send you into a sugar coma. And the glaze? Smooth, creamy, and dairy-free.

These rolls are proof that plant-based baking doesn’t have to be a compromise.

Ingredients

• For the dough: All-purpose flour, almond milk, vegan butter, sugar, active dry yeast, salt.
• For the filling: Brown sugar, cinnamon, vegan butter.
• For the glaze: Powdered sugar, almond milk, vanilla extract.

Step-by-Step Instructions

1. Activate the yeast: Warm the almond milk, add sugar and yeast, let it foam (if it doesn’t, your yeast is dead—RIP).
2. Make the dough: Mix flour, salt, melted vegan butter, and the yeast mixture. Knead until smooth (about 5-7 minutes).
3. Let it rise: Cover the dough and let it double in size (about 1 hour). Patience is a virtue, but checking every 10 minutes won’t speed it up.
4. Roll it out: Flatten the dough into a rectangle, spread softened vegan butter, then sprinkle the cinnamon-sugar mix.
5. Cut and arrange: Roll the dough into a log, slice into 9 even pieces, and place in a greased baking dish.
6. Second rise: Let them puff up again (30 minutes).

   Preheat the oven to 375°F (190°C) while you wait.

7. Bake: 20-25 minutes, until golden. Don’t overbake—nobody likes a dry cinnamon roll.
8. Glaze: Drizzle the icing while warm. Resist eating them all immediately (good luck).

Storage Instructions

Store leftover rolls in an airtight container at room temp for 2 days.

For longer storage, freeze them (un-iced) for up to a month. Reheat in the microwave or oven. FYI, they’re best fresh—but let’s be real, they won’t last that long.

Why You Should Make These

Besides being ridiculously delicious, these rolls are vegan-friendly, customizable, and cheaper than buying a dozen at a bakery.

They’re also proof that plant-based baking can be just as indulgent. Plus, the smell alone will make your kitchen feel like a cozy café. Who needs overpriced coffee shop rolls anyway?

Common Mistakes to Avoid

• Dead yeast: If your milk is too hot, you’ll kill it.

  Aim for lukewarm.

• Over-flouring the dough: Sticky dough is better than dry, dense rolls.
• Skipping the second rise: This is what gives them that fluffy texture. Don’t rush it.
• Overbaking: They’re done when golden, not when they resemble hockey pucks.

Alternatives

No almond milk? Use oat or soy milk.

Out of vegan butter? Coconut oil works (but the flavor will change). For a healthier twist, swap half the flour for whole wheat (they’ll be denser, though).

Feeling fancy? Add orange zest to the glaze or pecans to the filling.

FAQs

Can I make these gluten-free?

Yes, but you’ll need a 1:1 gluten-free flour blend. The texture might be slightly different, though.

IMO, it’s worth experimenting.

Why isn’t my dough rising?

Either your yeast was dead, the room was too cold, or you didn’t wait long enough. Yeast is finicky—treat it nicely.

Can I prep these overnight?

Absolutely. After shaping, cover and refrigerate overnight.

Let them sit at room temp for 30 minutes before baking.

What’s the best way to cut the rolls?

Use dental floss or a sharp knife. Saw gently—don’t squish the dough.

Can I skip the glaze?

Sure, but why would you? The glaze is the crowning glory.

If you must, try a drizzle of maple syrup instead.

Final Thoughts

These cinnamon rolls are a game-changer. Soft, sweet, and completely plant-based, they’ll make you forget about the dairy-filled versions. Whether you’re vegan or just looking for a killer recipe, these won’t disappoint.

Now go bake them—your future self (and anyone within smelling distance) will thank you.